Peach Upside-Down Ricotta Cake
Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches.
Servings : 8
Ingredients
- 2 to 3 peaches , halved, peeled, pitted and sliced into 1/4-inch half moons
- 1 teaspoon fresh lemon juice
- 1 teaspoon corn starch
- 1 to 2 tablespoons light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons butter , softened
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons lemon zest
- 2 teaspoons pure vanilla extract
- 1/2 cup ricotta cheese
- blueberry-preserves juice (optional)
Instructions
- Preheat oven to 375.
- Grease an 8-inch cake pan or springform pan with baking spray. Line a baking sheet with foil and set the springform pan on the baking sheet.
- Arrange the sliced peaches on the bottom of the cake pan.
- In a small mixing bowl, combine lemon juice and corn starch; mix until thoroughly combined.
- Drizzle lemon mixture over peaches.
- Sprinkle brown sugar over peaches; set aside.
- In a small mixing bowl, whisk together flour, baking powder, and baking soda; set aside.
- In your mixer's bowl, cream together butter and sugar until smooth, light and fluffy.
- Add egg and continue to beat until completely combined.
- Mix in zest and vanilla.
- Set mixer on "low" and add flour mixture in batches, alternating with ricotta, and beginning and ending with flour.
- Continue to beat until well combined.
- Pour batter over peaches.
- Using an offset spatula, gently spread the batter evenly and smooth it out.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let completely cool.
- Remove cake by covering up the pan tightly with a serving dish and invert so that the side with peaches is up.
- Drizzle with blueberry-preserves juice.
- Cut and serve.
Notes
RECIPE SOURCE: DIETHOOD If using a springform pan, line a baking sheet with foil and set the springform pan on the baking sheet, then bake.
Nutrition
Calories: 209 kcal | Carbohydrates: 29 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 43 mg | Sodium: 105 mg | Potassium: 136 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 395 IU | Vitamin C: 3.4 mg | Calcium: 52 mg | Iron: 1 mg | Net Carbs: 28 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.